Large Fry Pan or Wok
Stir Fry Sauce
¼ cup cold water
¼ cup soy sauce
¼ cup oyster sauce
¼ cup + 1 tbsp. hoisin sauce
3 tbsp mirin sweet rice wine
2 tbsp brown sugar
2 tsp cornstarch
Ground Veal Filling
3 tbsp canola oil
½ tsp sesame oil
1 lb ground Ontario Veal
Ground black pepper, to taste
1 medium onion, diced ¼ inch
1 cup diced (¼ inch) shiitake mushrooms
1 cup water chestnuts, drained & diced (1 x 8oz tin) ¼ inch
6 plump cloves garlic, minced
2 tbsp minced fresh ginger
2 green onions, julienne sliced
1 head iceberg lettuce, washed and separated into individual leaves, torn into lettuce cups about 4-6 inches
1 cup crispy fried noodles (chow mien noodles)
1 cup coarsely chopped cashews or peanuts
2 cups bean sprouts
Soy Sauce, Hoisin Sauce, Sambal Chili Sauce, Sriracha, Sweet Chili Sauce & Oyster Sauce
In a small bowl whisk together cold water, soy, oyster and hoisin sauces, rice wine, brown sugar and cornstarch. Mix thoroughly and set aside.
In a large fry pan or wok heat the canola & sesame oils until they just begin to smoke.
Add the ground veal and fry hot ‘n fast stirring continuously to break apart the veal into small crumbles, until it changes color and is almost cooked all the way through, about 2 to 3 minutes. Season with black pepper, mix and transfer to a clean bowl and set aside, keeping warm.
Return wok to the heat and get it hot again. Add 1 tbsp of canola oil, when it’s hot add in the onions, shiitake mushrooms, water chestnuts, garlic, and ginger. Fry hot ‘n fast for 1-2 minutes stirring continuously. Add in the cooked ground veal, mix well, and add in the reserved sauce mixture.
Mix well, bring to a boil, add sliced green onions, simmer 1 to 2 minutes, stirring.
Remove from heat and serve immediately with iceberg lettuce cups and condiments of sweet chili, hoisin sauce, soy sauce and chili sauce.